See this beautiful raspberry custard pie? My husband and I have been thoroughly enjoying it this past week! Usually it takes us a long time to finish off a whole pie, but not this one. The fact that my husband likes it so much says a lot. Not many desserts get such a stamp of approval from him!

However, I cannot take any credit for this gorgeous and delicious pie. All credit goes to my friend Erin and her new cookbook, The Sweet Side of Ancient Grains! Have you visited Erin’s site, Texanerin, yet? If you haven’t, you’re missing out!

She has all kinds of delicious recipes that are lightened up using whole grains (or are grain-free!), yogurt, and unprocessed sugars.

I’ve always loved how Erin incorporates different grains into her baking without compromising texture and flavor. She has inspired many of my own experiments in the kitchen and I know that when I try one of her recipes, it’s going to turn out.

So, you know that I was excited when I was sent her new cookbook to review. A whole book of recipes that I know I can depend on! The cookbook is filled with decadent desserts that are made with whole grains. (Be sure to enter the giveaway below for your chance to win a copy of your very own!)

It also includes a section that describes the different grains, how to use them, and their health benefits. Along with that, she included a helpful section on substitutions, measurements, and the types of ingredients she used for the cookbook.

This is particularly helpful since many ingredients such as coconut oil and nut butters can come in different forms! After reading through the beginning of the cookbook, you are on your way to success in the kitchen!

As I was looking through it, I quickly realized that I was marking every recipe to try! I finally settled on this raspberry custard pie, because I was loving that thick layer of oat crumble on top and the vibrant raspberry custard layer looked incredible!

The pie didn’t disappoint. The instructions were clear and easy to follow. I followed them to a “T” and the pie came out perfectly. Rich and fruity, this raspberry custard pie has found a permanent home in my dessert rotation.

White whole wheat flour and Greek yogurt give the pie a boost of nutrition while the oat crumble and fresh raspberries make the flavor irresistible!

On a side note: You can let it sit in your fridge for a day and the appearance doesn’t change at all. I know this because the day I made the pie something came up, and I wasn’t able to take pictures. I had to wait until the next afternoon and the pie wasn’t at all soggy or different in appearance.

So, if you need a make ahead recipe. This pie would be great!

Be sure to enter the giveaway below for your chance to win a copy of The Sweet Side of Ancient Grains!

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Raspberry Custard Pie

Yield: 6-9 slices

Prep Time: 40 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 50 minutes

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Ingredients

For the Crust

• 1 1/4 C white whole wheat flour
• 3 tbsp sugar
• 2 tsp lemon zest
• 1/2 tsp salt
• 1/2 C unsalted butter, melted and cooled slightly

For the Oat Topping

• 1 C rolled oats
• 1/3 C white whole wheat flour
• 1/4 C light brown sugar or raw sugar
• 1 tsp lemon zest
• 1/8 tsp salt
• 6 tbsp unsalted butter, melted and cooled slightly

For the Raspberry Greek Yogurt Filling

• 3/4 C granulated sugar or raw sugar
• 1/4 C white whole wheat flour
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 C full-fat plain Greek yogurt (low- or fat-free is okay if it's as thick as full-fat)
• 3 C fresh raspberries

Instructions

Prepare the crust. In a large bowl, stir together the flour, sugar, lemon zest, and salt until combined. Stir in the melted butter until thoroughly combined. Press onto the bottom and up the sides of a 9-inch pie plate. Refrigerate for 45 minutes.

Preheat oven to 350 degrees F. Place a piece of parchment paper over the crust and place pie weights or 1 1/2 pounds dried beans on the top of the parchment paper and bake for 18-24 minutes or until the edges have just started turning light brown. Remove the weights and parchment paper and bake for another 5 minutes or until the bottom has turned a light golden brown. Let cool for at least 10 minutes while preparing the oat topping and filling.

Prepare the oat topping. Stir the oats, flour, lemon zest, and salt together until well combined. Stir in the butter until thoroughly combined. Set aside.

Prepare the raspberry filling. In a large mixing bowl, stir together sugar, flour, eggs, and vanilla until well combined. Stir in Greek yogurt. Place the pie plate on a baking sheet to catch any spills. Rinse and gently pat the raspberries dry with a paper towel. Place the raspberries over the bottom of the prebaked crust and pour the filling on top. Cover the crust with a pie crust shield or aluminum foil.

Bake for 10 minutes and then carefully remove from the oven. Remove the pie crust shield and sprinkle the oat topping evenly over the top. Bake for an additional 30 minutes, rotating the pan halfway after 15 minutes. The topping should have browned and be crisp.

Let cool for 2 hours, and then serve or refrigerate for 3 hours or until chilled. Cover and refrigerate for up to 3 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Easy Grab 9.5" Glass Pie Plate
• 
  If You Care FSC Certified Parchment Baking Paper, 70 sq ft (Pack of 2)
• 
  Mrs. Anderson's Pie Crust Shield

Did you make this recipe?

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This recipe is used with permission from The Sweet Side of Ancient Grains.

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Disclosure: I received The Sweet Side of Ancient Grains for review purposes only. All opinions are still 100% my own.

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